Summary

Ingredients

For the vinaigrette:

• 2 cloves garlic
• 2 tablespoon vinegar, (white wine vinegar)
• 6 tablespoon olive oil
• salt and pepper

For the salad:

• 120 g beans, (princess beans)
• salt
• 1 bell pepper (s), yellow (200g)
• 0.5 ½ cucumber (s)
• 4 medium tomato (s)
• 1 bunch radishes
• 200 g tuna, (in oil)
• 50 g anchovies, (in oil)
• 2 tablespoon capers
• 120 g mixed lettuce (lettuce, frisee, radicchio)
• 3 stalks parsley, smooth
• 4 m. Egg (s), hard-boiled
• 50 g olives, small black (without stone)

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Instructions

1. For the vinaigrette, finely dice the garlic cloves and mix with vinegar and olive oil. Season with salt and pepper and set aside.
2. For the salad, clean the beans, cut in half and cook in salted boiling water for 3 minutes. Then chill and drain well in a colander. Quarter the bell pepper lengthways, remove the core and cut into large pieces. Cut the cucumber into 3-4 mm thick slices. Cut tomatoes into wedges. Clean the radishes and cut into thin slices.
3. Drain the tuna well in a colander and roughly pull apart. Drain the anchovies well in a colander and cut in half at an angle. Peel the eggs and cut them into sixths lengthways.
4. Put everything on a platter with the olives, capers and cleaned lettuce. Pour the vinaigrette over the salad. Sprinkle with parsley leaves.